Paleo Pho Ga (Vietnamese Chicken Noodle Soup)

Warm, comforting, and paleo-friendly, this Paleo Pho Ga (Vietnamese Chicken Noodle Soup) is a delightful twist on the classic Vietnamese favorite. Crafted with a fragrant broth infused with ginger, star anise, cinnamon, and cloves, this dish omits traditional rice noodles in favor of tender spiralized zucchini noodles, making it a perfect low-carb, gluten-free alternative. Bone-in chicken thighs simmer to perfection, delivering a rich and nourishing base, while fresh herbs like cilantro and basil, crunchy bean sprouts, and a zesty squeeze of lime add vibrant texture and flavor. Ready in just over three hours, this wholesome soup is a flavorful, nutrient-packed meal that will transport your taste buds straight to the streets of Vietnam—perfect for paleo enthusiasts and pho lovers alike!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs, bone-in and skin-on
• 1 medium onion, halved
• 3 inches ginger, sliced
• 3 star anise
• 1 cinnamon stick
• 4 cloves
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 2 teaspoons sea salt
• 4 large zucchini, spiralized into noodles
• 0.5 cup fresh cilantro, chopped
• 0.5 cup fresh basil leaves
• 1 cup bean sprouts
• 1 lime, cut into wedges
• 1 Jalapeño, sliced
• 2 green onions, sliced

Directions

Step 1

In a large pot, add the chicken thighs, halved onion, and sliced ginger. Fill the pot with enough water to cover the chicken, approximately 10 cups.

Step 2

Bring the water to a boil over high heat. Once boiling, reduce the heat to low and skim off any impurities that rise to the surface.

Step 3

Add the star anise, cinnamon stick, cloves, and coriander seeds to the pot. Cover and simmer on low for about 2 hours to develop a rich broth.

Step 4

After simmering, remove the chicken from the pot and let it cool slightly. Once cool enough to handle, remove the skin and bones, and shred the chicken meat into bite-sized pieces. Set aside.

Step 5

Strain the broth through a fine-mesh sieve into another large pot to remove the solids. Return the clear broth to the stove.

Step 6

Season the broth with fish sauce and sea salt. Adjust the seasoning to taste, adding more if desired.

Step 7

Bring the broth back to a simmer. Add the spiralized zucchini noodles and allow them to cook briefly until just tender, about 2 minutes.

Step 8

Distribute the shredded chicken evenly among the serving bowls. Ladle the hot broth and zucchini noodles over the chicken.

Step 9

Garnish with fresh cilantro, basil leaves, bean sprouts, sliced jalapeños, green onions, and lime wedges.

Step 10

Serve hot and enjoy fresh Paleo Pho Ga!

Nutrition Facts

Serving size	(2255.7g)

Amount per serving	% Daily Value*
Calories	2473.5

Total Fat 149.9g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 852.7mg	0%
Sodium 8040.9mg	0%
Total Carbohydrate 79.2g	0%
Dietary Fiber 28.5g	0%
Total Sugars 30.4g
Protein 225.0g	0%

Vitamin D 0IU	0%
Calcium 615.2mg	0%
Iron 24.4mg	0%
Potassium 5587.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 35.1%

Carbs: 12.3%